• Korean journal of food and cookery science
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• v.5 no.2
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• pp.51-62
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• 1989

In the present study, an attempt was made to investigate the oxidative stability of the various sesasme blended oils. Sesame blended oils were perpared by mixing sesame oil with various vegetalbe oils (soybean oil, corn oil, ricebran oil, rapeseed oil, cottonseed oil, and perilla oil) in a ratio of 3:7 (w/w). Fatty acid composition and some of physico-chemical characteristics of the sesame blended oils and vegetable oils including sesame oil were determined before the oxidation experiments. The fatty acid compositions and the physico-chemical characteristics of the vegetable oils changed by blending the oils with sesame oil and the extent of change varied with the type of oil. Particularly, the iodine value of the vegetable oils decreased significantly by sesame oil blending. The sesame blended oils and the vegetable oils including sesame oil were oxidized at $45^{\circ}C$ for 25 days in a dark place, and at $35^{\circ}C$ for 12 days under the irradiation of incandescent electric lamp (40 W). During the oxidation, some physico-chemical characteristics of the oils were determined to evaluate the oxidative stability. Based on the changes of peroxide values, the oxidative stability of the vegetable oils was improved by sesame oil blending.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.234-241
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• 2014

The fatty acid and volatile compound compositions of camellia oil were analyzed in this study. The impacts of the replacement of conventional vegetable oil with camellia oil on the sensory attributes of dried seaweed were also determined. C18:1 (83.59%), followed by C16:0 and C18:2, were the most abundant fatty acids in camellia oil. A total of 11 and 32 volatile compounds were identified in camellia oil and sesame oil, respectively. In the preference test, the camellia oil samples received a higher, although insignificant, liking rating in overall acceptability of appearance. Overall, there were no differences between the sensory attributes of camellia oil and sesame oil. This finding, combined with the unique fatty acid composition, thermal stability, and health benefits of camellia oil indicate that further study into the use of camellia oil in foods is warranted.

• Transactions of the Korean Society of Automotive Engineers
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• v.19 no.5
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• pp.51-57
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• 2011

Parametric studies based on analysis of lubrication system of a four cylinder gasoline engine are illustrated system in this paper. In development process of engine lubrication system, parts of failure cases are related with oil pull over and oil churning phenomenon. The crankcase & head system pressure by oil churning phenomenon are gradual increased. It cause oil pull over phenomenon at engine breather line and oil over-consumption. In order to improve oil reduction and oil pull over phenomenon are also considered in the developing state. For this study, the characteristics of engine lubrication system are measured at various tilting angle and drain hole sizes. In addition, the oil flow & oil quantity are tested by blow by meter and catch jar. Results are presented to stabilize the oil supply system at sever driving condition. The data from present study are available for the engine lubrication system.

• Journal of the Korean Home Economics Association
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• v.24 no.4
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• pp.75-84
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• 1986

The followings are the results of the study on decomposition of oil during the process of frying hot-dogs with soybean oil. First, the oil was heated repeatedly for six days, four hours two session per day. Then the oil was observed when heated under identical condition except for the exclusion of the frying ingredients. And the oil itself was heated constantly for a period of 48 hours. 1. The AV and Carbonyl Value of all frying oils increased with each use (but the oil in which frying ingredients with all other oils) 2. All frying oils showed a tendency to increase initially, then decrease their POV and TBA Number during their heating process. 3. The IV of all oils showed a slight decrease except for oil with frying ingredients added, with showed a substantial decrease. 4. Oil with frying ingredients showed a substantial increase in its oxidized fatty acid level, and others showed a tendency to increase according to the frying time. Decomposition of soybe an oil during the process of frying hot-dogs was studied. Three treatment was performed first, the oil was heated (with hot-dogs) repeatedly four hours in each session, two sessions per day for six days. Second, the oil was heated without hot-dogs under identical condition, Third, the oil was heated constantly for 48 hours.

• Proceedings of the KSME Conference
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• 2008.11b
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• pp.2017-2022
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• 2008

The crude oil pump system is the equipment for transporting crude oil and it consists of 3 major components, a motor and an impeller which discharge underground crude oil, a pipestack that transmits the cooling oil and power, and a cooling oil unit & junction box that provides cooling oil and electric power. When considering the system characteristics that it has to be installed at a depth of deeper than 100 m, a design technology for the efficient control of the heat occurring at a conductor and motor is necessary and it is the essential factor for ensuring system durability. In this paper, therefore, cooling oil flow has been calculated to satisfy the limit value of the system temperature by analyzing heat flow considering the related losses such as loss of conductor, contact resistor loss at the conductor connection, and operation loss of motor. And the operation temperature has been set up based on the temperature of crude oil and the heat of motor and conductor. Also, a design for cooling of crude oil pump system has been proposed by calculating the operation pressure loss and selecting the capacity of a cooling oil pump and a heat exchanger.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.3
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• pp.51-59
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• 2001

A diesel engine oil formulated in KRICT and a commercial diesel engine oil (API CG-4) were tested by car and their Kinematic Viscosity, TAN, TBN, metal content, additive depletion, anti-wear property and IR analysis were analyzed. From the research, both of the tested oils had almost the same properties f3r the change of TAN and TBN, but the change of Kinematic Viscosity of formulated oil was slightly higher than that of commercial oil. The iron content in the commercial oil increased rapidly from 7000 km while that of the formulated oil was still low. These results were confirmed by the anti-wear test with a 4-ball wear test machine for the each samples. Also, for the commercial oil, the depletion factor of the Zn-DTP which was added as an anti-wear property did not change any more after 7000 km. But, that of the formulated oil changed continuously to 8000 km, which means that the ability to prevent wear of the sliding pairs exists for the formulated oil. From the analysis results of oil properties obtained by field test, it was found that the commercial oil could be used only within 7000 km, but the formulated oil could be used more than 8000 km without severe wear of the sliding parts in the diesel engine.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.5
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• pp.484-492
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• 2015

As our government is actively introducing the RPS (Renewable Portfolio Standards) as a national renewable energy obligation policy, power producers are using the various renewable energy to meet the RPS supply quota since 2012. Recently, it is appling to use power bio-fuel oil in bio-fuel oil demonstration project with power companies. In general, power bio-fuel oils are composed of mixture products of vegetable oil, animal fat, fatty acid ester and waste oil. It is already developing for a power plant as a renewable energy abroad. In Korea, it is studying a 100% combustion and blended combustion of heavy fuel oil and bio-fuel oil. In this study, we investigated fuel characteristics of mixed power bio-fuel oil and its emission performance. Especially, it was reduced emissions of bio-oil in industrial boilers due to bio-fuel properties as compare with fuel oil.

• Journal of the Korean Applied Science and Technology
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• v.25 no.2
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• pp.196-204
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• 2008

Hemp seed oil and evening primrose oil were incorporated into the diets of laying hens for 5 weeks and the level of gamma fatty acid in the eggs that the treated hens laid was then evaluated. Hens were fed corn-soybean based diets that contained 5% tallow, 5% corn oil (CO), 5% hemp seed oil (HSO), or 5% evening primrose oil (EPO). The hemp seed oil and evening primrose oil influenced the amount of gamma linolenic acid found in the eggs through blood. The level of gamma linolenic acid in the plasma was significantly higher in hens that received the HSO and EPO diets than in those that received the tallow and CO diets. The HSO and EPO diets led to a 1.09% and 4.87% increase in egg gamma linolenic acids, respectively, when compared with eggs produced by hens treated with tallow and CO. Taken together, these data demonstrate that healthy eggs with increased gamma linolenic acids can be generated by minor diet modifications when hemp seed oil or evening primrose oil is included in the hen diet.

• The Plant Pathology Journal
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• v.35 no.1
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• pp.19-31
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• 2019

Bud rot (BR) is the most devastating disease affecting oil palm (Elaeis guineensis) crops in Colombia. Its causal agent, Phytophthora palmivora, initiates the infection in immature oil palm leaflets producing necrotic lesions, followed by colonization of opportunistic necrotrophs, which increases disease damage. To improve the characterization of the disease, we transformed P. palmivora using Agrobacterium tumefaciens-mediated transformation (ATMT) to include the fluorescent proteins CFP-SKL (peroxisomal localization), eGFP and mRFP1 (cytoplasmic localization). The stability of some transformants was confirmed by Southern blot analysis and single zoospore cultures; additionally, virulence and in vitro growth were compared to the wild-type isolate to select transformants with the greatest resemblance to the WT isolate. GFP-tagged P. palmivora was useful to identify all of the infective structures that are commonly formed by hemibiotrophic oomycetes, including apoplastic colonization and haustorium formation. Finally, we detected cell death responses associated with immature oil palm tissues that showed reduced susceptibility to P. palmivora infection, indicating that these tissues could exhibit age-related resistance. The aim of this research is to improve the characterization of the initial disease stages and generate cell biology tools that may be useful for developing methodologies for early identification of oil palm materials resistant or susceptible to BR.

• Journal of Nutrition and Health
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• v.38 no.1
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• pp.20-29
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• 2005

This study is conducted to determine the effects of dietary levels of corn and tuna oils on the formation of preneoplastic lesions in die-thylnitrosamine (DEN) induced rat hepatocarcinogenesis. Weanling male Sprague-Dawley rats were fed 2.5, 5, 15, 25% (w/w) corn or tuna oils. Hepatocellular carcinogenesis was induced by DEN (200 mg/kg body weight) and two-thirds partial hepactectomy was carried out 3 weeks later and were sacrificed 8 weeks after DEN initiation. Tuna oil group showed smaller area of placental glutathione S-transferase (GST-P) positive foci than com oil group. Com oil group of 25% (w/w) showed the widest area of GST -P positive foci, and tuna oil group showed significantly smaller area of GST-P positive foci than com oil in 25% (w/w) level but had no differences between oil levels. Thio-barbituric acid reactive substances (TBARS) content was the highest in 25% (w/w) level of tuna oil group fed long chain and highly polyunsaturated fatty acids. Also serum ${\gamma}$ -glutamyltranspeptidase (GGT) activities in 25% level of tuna oil group were significantly higher than by other levels. As oil contents increased, glucose 6-phosphatase (G6Pase) seems to decrease in com oil groups but remained the same in tuna oil groups. Glutathione reductase (GR) activities were significantly higher in tuna oil group, and the higher the level of tuna oil, the higher GR activities. But Cu/Zn superoxide dismutase (SOD) and glutathione peroxidase (GPx) activities didn't seem to be influenced by levels and kind of dietary fats. Therefore, as oil levels increased, com oil rich in n-6 fatty acids promoted carcinogenesis but tuna oil rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of n-3 fatty acids suppressed. Although lipid peroxidation products were elevated in 25% (w/w) tuna oil group, GST-P positive foci didn't increase. Therefore pre-neoplastic lesions might be reduced through mediation of a lipid peroxidation process in tuna oil. As fat contents of tuna oil increased, elevated GR activities may give a rise to produce more reduced glutathione in order to protect against free radical attack, and high G6Pase activities remained the same and they contributed to membrane stability. So tuna oil diet seems to protect hepatocarcinogenesis.